Decadent Red Velvet Pecan Praline Pound Cake
This Decadent Red Velvet Pecan Praline Pound Cake is the perfect intersection of rich, velvety texture and the delightful crunch of praline pecans. Its moist, chocolatey red velvet cake is complemented by the sweetness and nuttiness of the toasted pecans, making it an irresistible dessert for any occasion. Suitable for gatherings or cozy family meals, this cake is sure to impress with its stunning color and delicious flavor profile. Serve it dusted with cocoa powder or confectioners sugar for a touch of elegance. A beloved staple for celebrations or simply indulging your sweet tooth, it’s a recipe you’ll want to share and cherish.
N/A
Servings
240
Calories
14
Ingredients
Ingredients
Warm Water
1/2 cup (Warm)
Granulated Sugar
1 cup (Divided)
Toasted Pecans
1/2 cup (Chopped)
Untoasted Pecans
1/3 cup (Finely chopped)
Butter
1/2 cup (Softened)
Vegetable Shortening
1/2 cup (Softened)
Large Eggs
6 (Room temperature)
Red Food Coloring
1 ounce (Liquid)
Vanilla Extract
2 teaspoons
All-Purpose Flour
2 1/2 cups (Sifted)
Dark Cocoa Powder
1/2 cup (Sifted)
Baking Powder
1/2 teaspoon
Buttermilk
1 cup (Room temperature)
Miniature Chocolate Chips
1/2 cup
Instructions
1
Start by preparing the Pecan Praline Powder: Line a jelly roll pan with foil and butter the bottom.
2
In a heavy-bottomed skillet, combine the warm water and granulated sugar. Heat over high heat until the mixture reaches a light caramel color, which takes about 8 minutes.
3
Once caramelized, quickly stir in the toasted and chopped pecans until well coated. Remove from heat and pour the mixture onto the buttered foil-lined pan, spreading it out evenly. Let it cool completely.
4
Once cool, break the caramelized pecan mixture into pieces and place them in a food processor. Pulse until you have a coarse powder with some nut bits still visible. Set aside approximately 2/3 cup of this pecan praline powder.
5
Next, preheat your oven to 300°F (150°C). Grease and flour a 10-inch tube pan, then sprinkle the bottom and sides with the finely chopped untoasted pecans.
6
In a large mixing bowl, cream together the softened butter, vegetable shortening, and the remaining granulated sugar until the mixture is light and fluffy.
7
Add eggs one at a time, beating well after each addition to ensure a smooth batter. Then mix in the red food coloring and vanilla extract until evenly blended.
8
In a separate bowl, whisk together the all-purpose flour, dark cocoa powder, and baking powder until combined.
9
Gradually add the flour mixture to the creamed mixture, alternating with the buttermilk. Start and end with the flour mixture. Gently fold in the miniature chocolate chips and the prepared Pecan Praline Powder until just combined.
10
Pour the batter into the prepared tube pan, smoothing the top with a spatula. Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
11
Allow the cake to cool in the pan for 15 minutes before inverting onto a serving plate. Let it cool completely before dusting with cocoa powder or confectioners sugar for a beautiful presentation.
Nutrition Information
12
Fat
30
Carbs
4
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of this cake?
This cake features a rich, chocolatey red velvet base complemented by the sweetness and crunch of a homemade pecan praline powder.
What size pan is required for this recipe?
A 10-inch tube pan is required for this decadent pound cake.
What is the recommended oven temperature?
The cake should be baked in a preheated oven at 300°F (150°C).
How do I prepare the pecan praline powder?
Caramelize sugar and water in a skillet, stir in toasted pecans, cool on foil, and pulse in a food processor until you have a coarse powder.
How long does the cake need to bake?
The cake typically takes 1 hour and 15 minutes to bake, or until a toothpick comes out clean.
How many eggs are used in the batter?
This recipe requires 6 large, room-temperature eggs.
What type of cocoa powder should I use?
The recipe calls for 1/2 cup of sifted dark cocoa powder for a deep chocolate flavor.
Is there a specific way to prepare the pan?
Yes, grease and flour the tube pan, then sprinkle the bottom and sides with finely chopped untoasted pecans.
What is the calorie count per serving?
Each serving contains approximately 240 calories.
How much fat is in a serving of this cake?
There are 12 grams of fat per serving.
How many carbohydrates are in one serving?
One serving contains 30 grams of carbohydrates.
What is the protein content per serving?
Each serving provides 4 grams of protein.
Should the buttermilk be cold or room temperature?
The buttermilk should be at room temperature for better incorporation into the batter.
How much red food coloring is needed?
The recipe uses 1 ounce of liquid red food coloring.
What kind of chocolate chips are added?
The recipe calls for 1/2 cup of miniature chocolate chips.
How long should the cake cool in the pan?
Allow the cake to cool in the pan for 15 minutes before inverting it onto a plate.
Can I use regular pecans for the lining?
Yes, use untoasted, finely chopped pecans to line the tube pan.
How much pecan praline powder goes into the batter?
Approximately 2/3 cup of the prepared pecan praline powder is folded into the batter.
What ingredients are creamed together first?
Softened butter, vegetable shortening, and granulated sugar are creamed until light and fluffy.
How is the flour added to the mixture?
The flour mixture is added gradually, alternating with buttermilk, starting and ending with the flour.
What is the total number of ingredients in this recipe?
There are 14 ingredients listed for this Decadent Red Velvet Pecan Praline Pound Cake.
Does the recipe include baking powder?
Yes, it includes 1/2 teaspoon of baking powder.
How should the cake be presented?
The cake can be dusted with cocoa powder or confectioners sugar for an elegant presentation.
How long does the sugar caramelization take for the praline?
It takes about 8 minutes over high heat for the sugar and water to reach a light caramel color.
What type of flour is used?
The recipe specifies 2 1/2 cups of sifted all-purpose flour.
Is the vanilla extract measured in teaspoons?
Yes, the recipe uses 2 teaspoons of vanilla extract.
Can I substitute the pecans?
While pecans are traditional for this recipe, you could use walnuts, though it will change the flavor profile.
Should the pecans for the praline be chopped?
Yes, the toasted pecans should be chopped before being stirred into the caramel.
When do I add the chocolate chips?
Fold the miniature chocolate chips in at the very end along with the praline powder.
What makes this cake suitable for celebrations?
Its stunning red color, gourmet pecan praline texture, and rich chocolate flavor make it a festive dessert choice.